@jholcomb - That's not a bad tip about the sponge, but I prefer to avoid sponges altogether and use dish rags, which can be bleached.
The article mentions that food should be refrigerated within two hours to prevent possible contamination of leftover food, but I always had trouble with that because I would often make a big pot of something. After two hours, it still seemed too hot to put in the fridge.
Then I read another good tip - separate your food into smaller containers instead of using one big one. The smaller containers will cool off faster in the fridge and will keep from warming up the food that's already in there. I got some nice small size Pyrex dishes with plastic lids - very handy and both microwave and dishwasher safe.